Tamarind Sauce
Tamarind Sauce recipe
Yield
1 servingPrep
8 hrsCook
20 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
tamarind
ripe and seedless |
*
|
| 1 ¼ | cups |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
raw sugar
|
* |
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin seeds
white, toasted and ground |
|
| 1 | tablespoon |
mint leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
tamarind
ripe and seedless |
*
|
| 296 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
raw sugar
|
* |
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin seeds
white, toasted and ground |
|
| 15 | ml |
mint leaves
chopped |
|
Directions
Soak tamarind pulp in water overnight.
The next day, mash the pulp into the water and blend throughly.
Strain liquid in a sieve or through some cheesecloth and discard the fibres.
Stir in the remaining ingredients except the mint leaves.
Whisk thoroughly until the sugar has dissolved.
Sprinkle with mint and serve chilled.
Serve with samosas or other salty dishes.
